Description
Bruschetta quinoa zucchini boats are a fresh and wholesome dish featuring roasted zucchini halves filled with a vibrant mixture of tomatoes, basil, garlic, and quinoa. This light yet satisfying recipe blends classic bruschetta flavor with the nutritious heartiness of quinoa.
Ingredients
- 4 medium zucchini
- 1 cup cooked quinoa
- 1 cup cherry or Roma tomatoes, diced
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese or vegan alternative (optional)
- 1/4 cup shredded mozzarella or fresh mozzarella (optional, for topping)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice zucchini in half lengthwise and scoop out center flesh with a spoon to create boats.
- Brush zucchini boats with olive oil and season with salt and pepper.
- Place on baking sheet and bake for 10–12 minutes until slightly tender.
- Meanwhile, in a bowl, mix cooked quinoa, diced tomatoes, garlic, basil, balsamic vinegar, olive oil, salt, and pepper.
- Remove zucchini from oven and fill each boat with quinoa mixture.
- Top with Parmesan or mozzarella cheese, if using.
- Return to oven and bake for another 10–12 minutes, until zucchini is tender and cheese is melted.
- Serve warm, optionally garnished with more basil and a drizzle of balsamic glaze.
Notes
Use firm, ripe tomatoes and pat them dry to avoid excess moisture.Pre-baking the zucchini prevents sogginess and helps it hold shape.This recipe is easily made vegan by omitting cheese or using plant-based cheese.For extra protein, stir in chickpeas or white beans to the quinoa mix.Leftovers can be enjoyed warm or cold, making them great for meal prep.
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 220
- Sugar: 5g
- Sodium: 240mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
